Chorizo, corn and kidney bean salad

Ingredients

• 6 chorizo sausages, sliced
• 1 1/2 corn kernels
• 1 can red kidney beans, rinsed
• 1 avocado, cubed
• 3 pcs medium tomatoes, sliced
• 1/2 head iceberg lettuce, chopped
• 1 small red onion, sliced
• 1 teaspoon ground cumin
• 1/4 cup balsamic vinegar
• 2 tablespoons bacon oil
• 2 tablespoons chopped coriander
• flour tortillas
• Sour cream
• juice from 2 lemons
• 2 tablespoons butter

Preparation

• Heat corn kernels with butter in a Microwave for 1 minute, give it a mix then heat for 1 more minute.
• In a small bowl mix together lemon juice, balsamic vinegar, bacon oil and cumin.
• In a pan grill, grill the chorizo slices until cooked then set aside.
• Now toss together chorizos, coriander, beans, avocadoes, tomatoes, onions, corn and lettuce.
• Drizzle dressing on top, place on salad bowl.
• Serve with warm tortilla and sour cream.

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